Slow Cooker Chicken and Vegetable Soup
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken breasts skinned and excess fat trimmed
- 4 cups low-sodium chicken broth
- 3 medium carrots sliced into 1/4-inch-thick rounds
- 3 medium parsnips sliced into 1/4-inch-thick half-moons
- 2 stalks celery peeled and finely sliced
- 1 medium onion chopped
- 1 2-inch piece Parmesan rind
- 1 teaspoon yellow curry powder
- 1 teaspoon Kosher salt
- 1 cup frozen peas
- 1/2 cup fresh dill loosely packed, chopped
- 1 black pepper freshly ground
Instructions
- Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker.
- Cook on low for 8 hours.
- Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill.
- Season with salt and pepper.
